Tuesday, March 3, 2009

I'm going to apologize in advance for this really short post, as I'm just back from a three day wine tasting trek through the Central Coast (Paso Robles, Santa Barbara). Our wine fridge is now nicely stocked, and we're mentally rested and ready to face the rat race again.

This decadent, almost flourless chocolate cake is made with ground pecans and armagnac-soaked (and flambeed) prunes. I dusted off the bottle of cognac I had on hand (mind you, I think we've had this bottle for 10 years --- I hope it doesn't have a limited shelf life), and it served as a respectable substitution for the armagnac.

Yes I agree that this cake/torte is better than the devils food. I loved this cake, it may be a favorite from the book. Your photos are beautiful. Love the dipped raspberry, very nice.Thanks for stopping by.AmyRuth

About Me

By day, I'm a corporate serf navigating the business jungle, but have sweet dreams of opening my own pastry shop. As I work on making my dream a reality, this blog provides me an outlet to share my passion for creating all things sweet (and some savory)!